HOW TO MAKE KETO FLAX SEED BREAD - SUPER LIGHT, SOFT & FLUFFY WITH LESS THAN 1 G NET CARB ONLY !

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Low...
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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This bread is super light, soft and fluffy when I used 6 large egg whites. Then I tried reducing by 1 large egg white and it still rose but not as high and the texture is still soft and fluffy but slightly firmer. I showed you both options so it's totally up to you to choose which one you prefer to make.
The recipe can be viewed and printed at this link ;
docs.google.co...
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 6.1 g
Dietary Fiber = 5.5 g
Net Carb = 0.6 g
Calories = 79
Total Fat = 5.2 g
Protein = 4.8 g
UPDATE ON 12 OCTOBER 2023
Here's an updated version of this flaxseed bread. If you have problems with this original recipe, do check out the updated version which has less egg whites, psyllium husks and water;
• Looking for a zero-car...
DRY INGREDIENTS
Golden Flax Seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self-ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds, but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture.
Whole Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp (OR Pre-Ground Psyllium Powder = 4 g /1 tsp (Note: If dough is too wet, you can add another tsp.)
Baking Powder = 12 g / 3 tsp
Salt = 1/2 to 1 tsp
WET INGREDIENTS
Egg whites = 5 large (178 g) or 6 large (214 g)
(Note: The difference of 1 egg white makes a lot of difference in the rise and texture as you can see in the video. But it is totally up to you as some people may prefer a firmer texture while some may prefer a softer texture. If using 6 egg whites, it's better to use a bigger pan such as 9x5" so that it will rise more evenly.
The protein from egg whites helps with the rise while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg whites).
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup
DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium powder will be softer but it is fine. Both doughs will eventually firm up if you leave them aside but it is not necessary to rest them.
4. Pour dough into an 8x4" or 9x5" greased loaf pan lined with parchment paper. If using 9x5" pan, place the dough at the center of pan instead of filling the whole pan as this will make the dough rise higher and more evenly.
5. Lightly spread the dough with a spatula but leave the top round. Top with any choice of seeds or nuts (optional).
6. Bake for 1 hour then let it cool completely on a wire rack.

[@lowcarbrecipeideas]

UPDATE 23/4/21 : PLEASE SEE UPDATE AT THE DESCRIPTION BOX. THANK YOU ! UPDATE 4/12/20 : THIS RECIPE IS BASED ON SELF GROUND GOLDEN FLAXSEED SO THE TEXTURE IS STILL SLIGHTLY COARSE, NOT FLOUR. IF YOU USE STORE BOUGHT GOLDEN FLAX SEED FLOUR, THE RESULT MAY BE DIFFERENT AS IT IS SUPER FINE & MORE CONCENTRATED. THANK YOU ! Please see the description box below video (click down arrow on the right hand side and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[@norysgarcia5266]

Le puedo agregar una cucharada de miel ??

[@lowcarbrecipeideas]

@@norysgarcia5266 Yes

[@marisamarysantos646]

@@lowcarbrecipeideas Olá! Sou do Brasil gosto muito da tuas receitas ! Também sou inscrito do canal , gostaria muito que você colocasse a legenda em português dos ingredientes ! Obrigada

[@tanyabyun8899]

@@lowcarbrecipeideas 8

[@jaskeda]

I did it today everything the same ( 6 white eggs) only thing difference is brown flaxseed. It came out very good for the first try. I can not toast bread at work. I want it more dry and firm so I can cold . Any advice thank you

[@rikard641]

This is the best Flaxseed bread recipe tutorial on KZbin

[@lowcarbrecipeideas]

Thank you ❤

[@talawoods25]

THANK YOU THANK YOU THANK YOU!! I needed this recipe. It's nice to see a "bread" made with healthy ingredients.

[@kpcnotes274]

Thank you for sharing this delicious flaxseed bread recipe … I have made it already at least 13 times and whether it is with 5 egg whites or 6 egg whites … it has been fantastic… I have experimented with many other recipes but none have delighted me as much as your recipe … it is easy peasy to follow and it has become my favourite low carb bread … I make it every week without fail … one thing I do that was not mentioned which others might find helpful is that I make sure the internal temperature of the bread is between 205 F to 210F before removing ( about 1 hr and 10-15 minutes) and once I remove it from the oven I take it out of the bread pan and place it back in my turned off oven with the door ajar for about an hour … not sure if any of this really makes a difference or not but I thought I would mention it since this works so well for me … thanks Elsie again for this easy .. healthy .. tasty flaxseed bread recipe … God bless 🥰

[@lowcarbrecipeideas]

I am so happy to hear that! Thanks so much for sharing your experience and feedback. Truly appreciate it ❤️

[@randomhumans1395]

Trying it today!

[@andrebarberis3244]

This bread is completely dense. Don’t mislead with your comment.

[@JuanitaSexagenerian]

Mine appeared to rise and when I opened it there was a hollow space and the contents at the bottom. I guess it did not like my egg substitute. I don’t eat eggs.

[@27kjh]

I’ll try your technique thanks for posting. My bread turns out quite good but it’s a little bit moist and not as fluffy. I’ve tried 5 to 6 eggs, adjusting the psyllium, but it all seems to come out relatively the same. I still love it, especially when toasted. Maybe your suggestion will make the difference. You’re so right it’s so easy peezy to make.

[@alisiaharvey62]

First time baking this bread was a success. One tip, I have a convection oven, so reduce the temperature to 325 degree Fahrenheit and bake it for an hour. It came out nice , fluffy and yummy.

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤

[@ryderoreilly9807]

Thanks so much! First one failed as I didn't cook for long enough despite it being in the oven for 1 hour 15 minutes. Cooked the second loaf for 1 hour 45 minutes and came out great. Used 6 eggs & added 1 tsp of yeast for bready flavour! Awesome recipe!

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@capableofgreatness8804]

...you mean you replaced baking powder and used yeast

[@beverlytate2669]

@@capableofgreatness8804 pretty sure the yeast is just for flavor. Still need baking powder

[@randomhumans1395]

If you use yeast instead of baking powder will it raise ? Since there is no suga

[@deskjockie4948]

@@randomhumans1395 yeast was just for flavor not for rise.

[@demodesigner]

Thank you so much for this recipe. This is the only bread I have been eating for a couple of months now. I believe this to be one of the healthiest loaves of bread I have ever eaten. On top of that, I also find this to be very tasty and delicious. I do find that I have to bake this bread at a higher temperature to get it baked fully in sixty minutes. It rises a lot better at the higher temperature as well. I have been baking it at 430 degrees and it is a little dark on the bottom but is also amazing. I have even used this exact recipe for making rolls and they turn out perfectly. This truly is an impressive recipe.

[@lowcarbrecipeideas]

I am so glad to hear that! You did the right thing by adjusting the oven heat as every oven is different. Thanks so much for your feedback ❤

[@only4fun38]

Yes finally I found a recipe that works! Thank you...tried this yesterday and it makes a very nice loaf! I've tried so many recipes before non of which turned out well so very pleased I found yours!

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@rubydue]

I made it today with the 5 egg whites. It turned out great! I had the warm heel of the bread with butter and it did not disappoint. Thank you so much!

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@Ortho_1_Christ]

I always watch all videos bc no talk but straight to the know how to do baking keto style healthy food. Great video!

[@gemmacuevas2798]

Thank you very much🙏buying this type of bread from the bakery shop is almost imposible for me! But you have give me an awesome gift!!🙏💓

[@mdepfl]

Made this today - I regret that I can only like this video once. This is by far the best psyllium-containing bread recipe I’ve tried yet. I sprinkled some Everything Bagel seasoning on top - perfect. Going to add yeast for flavor next go around. Thank you!

[@lowcarbrecipeideas]

Wow.. so happy to hear this ! Thanks so much for your feedback ❤ By the way, did you use self ground flaxseeds or store bought flaxseed flour?

[@ryderoreilly9807]

How did adding the yeast go? Did it add much to the flavour?

[@TheHLBlanco]

I just made this again for the 10th time or so and it never disappoints! Instead of baking in in a loaf pan, I made small buns and they look so cute ☺️

[@lowcarbrecipeideas]

I am so happy to hear that! Thanks so much for your feedback ❤

[@nitashetty7622]

I tried your flaxseed bread recipe today,,,it rose soooo well,,,am very happy

[@nitashetty7622]

Can I add a photo of my baked bread here?

[@lowcarbrecipeideas]

@@nitashetty7622 That's awesome! Thanks so much for your feedback ❤

[@lowcarbrecipeideas]

@@nitashetty7622 You can't attach pictures here but you can send me via Instagram at; Http://instagram.com/lowcarbrecipeideas Or email to me at [e-mail]

[@glenysebenezer2780]

wow i have tried that many bread reicepies that failed and now i have found you and oh what a joy firsttime ive actually made a loaf that taste wonderful thankyou so much for your hard work

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤

[@judysbakeryandtestkitchen1654]

Thank you very much! I’m so glad to see breads without sweetener. I can no longer tolerate sugar substitutes like erythritol or Allulose

[@aissalanetterivas7609]

❤❤❤ THIS!!! Gotta make this today. Thank you for everything that you do. It is so appreciated.

[@TheCliverguy]

Big surprise for us as usual, you’re the life style queen 👸 👑

[@amberjones5490]

Thank you so much for this recipe, it's a game changer! Even hubby loves it, and he's not usually impressed!❤

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@liazerciaj2753]

Wow...thank you my fave keto baker for this recipe which is super simple and little ingredients only...

[@avilashmukherjee4989]

❤️😘😉🙏

[@BulmaThinks]

I went to cooking school and made the recipe, I can tell you it’s a great one. The bread came out as expected even though I used the brown flaxseed. Everybody loved it. I can’t wait to try the golden one. I wasn’t sure about the psyllium thing so I went with 4 g. It seems to me that my psyllium wasn’t whole. However, it didn’t say. I added mixed sesame seeds, sunflower seeds and some dried basil to the top and dough as well. With some ghee, sour cream and avocado on top makes for a great dinner or breakfast or actually, any meal. Thanks for sharing 💖

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤️

[@suzellefourie8431]

Brown flax seeds is much more healthier than the yellow seeds. See the healt properties online.

[@ruthmk]

Thanks for sharing I shall try this next time. Already tried your coconut/flax loaf and it was a huge success 😊

[@parmawanti2507]

Tried this today. Finally a bread that is fluffy and not dense... ❤️❤️❤️ this!!! Thank u 🙏

[@lowcarbrecipeideas]

So good to hear that! Thanks so much for your feedback ❤

[@jameelajohnson6865]

Was this bread slimy?

[@parmawanti2507]

@@jameelajohnson6865 not at all. Maybe because it only uses egg whites the eggy flavor is also not there... It has become a staple for me 😁

[@TheSameera1972]

@@parmawanti2507 hi ! My bread is quite slimy from inside , what should i for that?

[@JS-wj3rl]

@@TheSameera1972 Try adding more baking soda and no vinegar , eliminate the vinegar, replace it with 2 spoons of yogurt، one more thing , make sure that the ground flax seed is very very fine, sift it out ..

[@skins3738]

Thank you so much for this. I have made several loaves of this bread. It's not turning out fluffy like yours but it does taste great so I keep making it trying to perfect it. I live in Canada so I don't know if my ingredients compare to yours or not. I'm using a 9X5 loaf pan for all my attempts so far but I just purchased an 8X4 pan and will try it and see how the results vary from yours. I made the first loaves with whole psyllium husk directly from the package and the loaves were quite dense. They did rise and were very tasty just very dense. Then I finally realized that I was supposed to grind the whole psyllium husk. I gound the husks and made another loaf. It to was very dense with little difference from the whole husks. I then decided that I would try the powdered husks. It was my 9th or tenth loaf when I made one with 6 grams of powdered husk. This loaf rose up more than the other loaves but was a bit too sticky and slimy. Made another loaf with 4 grams of powdered husk and it rose a bit higher. Still sticky but less so. The dough still was surprisingly firm with only 4 grams of psyllium powder. I decided to check my psyllium by adding the different brands into equal amounts of water to compare their reactions. I found that my home ground was firming up more than the powder was. So I made a loaf with 6 grams of home ground psyllium husk and the bread rose the highest yet with a fluffier consistency and the least sticky of all. The dough was still very firm so next time I'm trying it with 4 grams of the home ground psyllium. I am onto my 14th loaf of bread. It is not wasteful to keep making these because they are that good with almost no carbs. win/win

[@lowcarbrecipeideas]

Thank you so much for the detailed sharing of your experience with this bread. I really appreciate your patience in experimenting. It's enlightening that you found 6 g of self ground psyllium husk works with this bread. I agree that it will definitely be less wet and sticky. If it works with 4 g that wd be amazing. I believe that it's the flaxseed characteristics that makes it workable with so little psyllium husk. I will have to try this to see the result. Some people are experiencing that the bread rise nicely in the oven then collapses after taking out. This is puzzling to me as I haven't experienced this before. Did you have such experience?

[@skins3738]

@@lowcarbrecipeideas My loaves have deflated only very slightly except for two of them that went a little flat. I believe it was from too much psyllium husk. I started with brown flax seed before switching to golden flax. I really like them both very much and didn't find it altered the success of the recipe.

[@lowcarbrecipeideas]

@@skins3738 Ahhh that's good to know. I'll try to experiment with further reduction of psyllium husk to see whether it will solve this problem. Thanks so much for sharing ❤

[@Doctorhuman0405]

Mine collapses too. May be because of more of psyllium husk.

[@skins3738]

@@Doctorhuman0405 I make this bread all the time now. I have made it with very little Phyllium as well as with none at all and is still very good and holds together well. I wasn't getting as good a rise out of this recipe until I changed the oven temperature to 430 degrees. I was amazed at how much of a difference the higher temperature made. Once I increased the temperature the recipe worked much better. I was able to use the entire amount of Phyllium called for in this recipe whether it be powder or home-ground husk. The bread cooks all the way through and didn't have that off-putting gumminess. The bread rises much better and I am getting consistently good results with this alteration. I am very curious to find out if this makes a difference for others.

[@lighthousefan5538]

WoW that extra egg white made such a big difference. Thanks for a gluten-free bread recipe,

[@coleenlong8212]

I love bread but I am doing “fairly” low carb. Have lost 30 pounds. This bread with its low net carbs will allow me to have toast at breakfast and a sandwich at lunch…hopefully ♥️ I really appreciate this recipe; THANK YOU SO VERY MUCH❣️❣️❣️ You are top notch.😊

[@lowcarbrecipeideas]

Thank you so much for your support 🙏

[@shamsaaraf3816]

You have so many bread recipes to chose from which one is the most popular amongst your viewers and your most favourite. Just to narrow things down. Thanks x

[@reikiwithcary2682]

Made this today- it rose beautifully in the oven and then promptly fell once in the cooling rack! I switched out 1/4 of the water with Keto honey - tastes great even though the slices are not the "bread" size I had wanted... will make this over and over again... hardly anything is healthier than flax... I may chop some nuts to add to it as well at some point- I forgot to put the sesame seeds I had planned on top, so at about 40 minutes baking I brushed the top with butter- delish! Thanks so much for the original recipe!

[@lowcarbrecipeideas]

Thanks for your feedback. Try using a bigger pan so that it will rise more evenly and prevent from deflating.

[@reikiwithcary2682]

@@lowcarbrecipeideas i used a larger pan than needed... in fact, it might be the largest at home use loaf pan available/

[@TracyR4]

What I've done with egg white breads were to leave the bread in the oven. When it's done. I shut off the oven and allow the bread to cool down with the oven for 30 minutes. Doesn't shrink. Hope that helps.

[@raginVocals]

Can’t wait to try this this week!!! Like, oh my word!!! Meal prep!!

[@seblecookingshow6813]

Please after u try I want u share if u do successfully I try more than 4 times never work specially on proofing never ever girl please please share for me or leave comment for me

[@1964cohibas]

Made it twice now and both times had to bin it, totally inedible, don’t know what I’m doing wrong, followed the recipe to the letter both times

[@MalteseKat]

I think the flax isn't consistently the same. Unlike regular white or whole wheat store bought flour.I always look for small recipes when using grains or seeds. At least it's not a lot of work and ingredients wasted. Also it's absolutely necessary to weigh and not use measuring cups or spoons. These ingredients are not forgiving. Sizes of eggs and how much white is actually in the egg also vary.

[@1964cohibas]

@@MalteseKat Thanks, I used the netric rather than cup measurements I noticed my mix seemed a lot drier than yours looked on the video Would making it wetter make any difference do you think?

[@TracyR4]

Also, be sure not to buy already ground flaxseed either. By the seeds in whole. Reason being, the flaxseed can go rancid rather fast and it very well may ruin your recipe.

[@foreveryoung-healthyketorecipe]

You are the bread queen👑🧡Nice work as always 👏👏👏👏

[@bobapp1836]

Love the recipe. My 1st attempt came out like rock.

[@fungishukie5516]

I just made this bread! added 2 tsp of yeast and some drops of stevia for flavor. my mind is blown ! wow, just wow. someone needs to stop me from eating the whole loaf. I used 6 eggwhites

[@lowcarbrecipeideas]

Sorry I just saw your comments. Thank you so much for your wonderful feedback ❤

[@meloc3922]

Excellent bread!! Such a great recipe. I made the mistake of not greasing the lining of the loaf tin the first two times and couldn’t understand why it wasn’t rising. Greasing makes the biggest difference. Thank you so much.

[@lowcarbrecipeideas]

Thanks so much for your feedback🙏. Using too much psyllium husk is the main issue for keto bread so please check out this video for better understanding; kzbin.info/www/bejne/eoLbq3mOnNtso5I

[@tinalina9008]

Thanks for all the work you do - this is my preferred loaf of keto breadby far!

[@lowcarbrecipeideas]

That's great! Thanks so much for your feedback ❤

[@pychow13]

This is officially my favourite keto bread! Full of the flaxseed meal goodness without any other flour. So tasty, so good esp after being toasted and with a big slab of butter. The only thing is I kept getting the middle bottom section underbaked. I tried baking it for 70mins the 2nd round, it's better but still slightly damp. Going to try baking it for 80mins the next round till I get the perfect texture. Thanks for creating this wonderful wonderful bread recipe! ❤️😋

[@lowcarbrecipeideas]

So glad you like this bread ! Thanks so much for your feedback ❤

[@rubydue]

Do you have an oven thermometer? Your oven might not be as hot as it should be. I baked mine in a toaster convection oven and it was fully baked.

[@jamalbee7260]

This is probably due to the brand, quality or grinding size of your psyllium husk. If it’s wet or not fully baked in the middle, then it’s the psyllium. Try to vary brands but and keep the one that gives better results.

[@JagoffCitizen]

Try removing from the tin, turn upside down and return it to the oven for 10 minutes or so.

[@mahgullthakur8429]

Tried it last week; it rocked and hubby loved it❤️❤️❤️. Thanks for great recipe. It turned out to be so soft

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@rozyr4777]

Thank you so much for sharing this recipe 😊

[@jenniferjes8524]

Thank you. Flaxseed bread, great love Flaxseed will be making this one.

[@liazerciaj2753]

Thanks a mil for this wonderful recipe my keto idol baker!

[@annspires8380]

Thank you! I've been searching for a recipe I could use for my son (nut / coconut allergies).

[@annspires8380]

I made this and it was very raw in the middle and fell. Not sure what happened. I had to throw it out. :(

[@caitniriordain6760]

Thank you Elsie for this amazing recipe. It is so delicious! I enjoy it toasted with avocado or homemade hummus. A follower from Ireland 🇮🇪.

[@lowcarbrecipeideas]

I am so happy to hear that! Thanks so much for your feedback 🙏 ❤️😊

[@nadine55555]

I've been on keto diet for over 2 years and I just found this recipe. Where have you been flaxseed bread? This is the best bread I have ever made. I love it. Thank you for your recipe!

[@lowcarbrecipeideas]

That's awesome! Thanks so much for your feedback ❤

[@ashockablack1670]

Was it damp or gewy in the middle?

[@nadine55555]

@@ashockablack1670 no, not damp or gooey. At the very least it was ever so slightly sticky. Just a hint of sticky.

[@SaraAhmed-pf7lp]

Thank you very very much for this bread because it has a few cheep ingredients😊

[@sofiaadeem228]

Really needed a good bread recipe based on flaxseed. Indeed a winner recipe - this will be made a lot. Bless you!

[@lowcarbrecipeideas]

So glad to hear that thank you 😊

[@Sparklfoot]

I’m thinking about breakfast right about now.

[@annspires8380]

Looks like it would make a good french toast!

[@ruthlopez6083]

Gracias es una deliciosa receta , para mi que soy amante del pan3 y que estoy tratando de comer keto 😄

[@leynadinh3907]

I tried self ground golden flaxseed and pre ground flaxseed from the store. And both times, the bread turn our still sticky and not fluffy as yours. Not sure what did I do wrong. I stick with the same ingredient and use same amount of egg(5 egg white ) for both. Hope to see your response. I'm impressed that you have been responded to many comments. It show that you're a caring person.

[@lowcarbrecipeideas]

May I know whether you used self ground psyllium husks or pre ground psyllium powder and the quantity you used? This bread tends to be stickier due the gumminess from the flaxseed and psyllium husks. That's why I made an update to reduce the amount of psyllium husk

[@ruhafla8326]

Just made this using flax seed meal which I ground down even finer using a food processor. came out tasting delicious except it only rose about 2 to 3 inches and the middle was somewhat moist. I'll eat it, but back to the drawing board.

[@lowcarbrecipeideas]

Thanks for your feedback. If the bread rose 2 to 3 inches, that's very good. Most issues with keto bread are caused by the inaccurate use of psyllium husks so please check out these baking tutorial videos for a better understanding and success; kzbin.info/aero/PL0Ixo8hboMFdYmRAJbF9H-sngimwCeOMr&si=UlL1MRt1CklCHnxN

[@keenahockey4597]

Wonderful!! I'm going to make that ...thankyou K from UK xxxxx

[@picantesworld7723]

Wow shocked this is actual bread! Look delicious!! ❤️🙂

[@orangemoon8348]

Made this today. Great recipe. Strange though because it has the whole house smelling like fresh baked bread but there is no wheat or yeast in it!!! I'm letting it cool as I type this and an looking forward to toast with my breakfast tomorrow. Thank you for keeping this simple.

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤

[@tdioxin2658]

Ok 5 it is!, for me at least. Thank you for all the texture details. No one does it enough👍 Also finally a good recipe with no coconut flour! 🤢

[@mojsharhappy]

Did you make it?

[@elainenoren6588]

Hello from Rhode Island. Can't wait to try this recipe. Appreciate all you do and share.

[@lowcarbrecipeideas]

Thank you❤

[@lauramorsilli8111]

This looks delicious. I’m going to try the 5 large egg whites! Thanks for sharing!

[@MalteseKat]

5 egg whites is wasteful when the recipe yields only one loaf

[@rubydue]

@@MalteseKat I use the yolks for homemade mayo and hollandaise sauce and more. So there is never any waste and this bread is awesome.

[@mariaantonietarehbein10]

Hiiiii I followed the recipe exactly and using 6 egg whites as recommended and it was wonderful! I really loved it❤, the consistency and structure is a lot like traditional bread and it's great to know that I'm adding that amount of super healthy omega 3's with so many benefits for our body and it's high in protein. It is one of the best keto breads I have ever had and now my favorite. And toasted is the best! Thank you very much for the recipe and for sharing! Kind regards from Chile and Minimercado Keto

[@lowcarbrecipeideas]

Wow... I am so happy to hear this ! You did such a great job as I can see from the photos you tagged me on Instagram. Thank you so much for your wonderful feedback ❤

[@dianezaia8363]

Can you send pics of the ground flaxseed you used and the psyllium husk?

[@lowcarbrecipeideas]

@@dianezaia8363 Sure ! Can you DM me at my Instagram account at Http://instagram.com/lowcarbrecipeideas

[@stacyhackney6100]

Thank you for another interesting and helpful video. Happy Holidays. 🎄🎁

[@kimbobeads230]

Trying this morning before going to the store to buy gf bread. I’m hoping for a winner so I can finally sack store bought gf bread.. it’s in the oven pray for me 🙏🏽☺️

[@almagiacalone4683]

How did it turn out for you?

[@kimbobeads230]

It turned out really well. I made half with a few walnuts and the other half with raisins. I haven’t had raisin bread with Irish cream butter in forever. 😋

[@PacoBear]

Hello - I'm excited to bake this bread after reading the comments. I live in rural Costa Rica and cannot access psyllium powder. Is there a substitute that will make what appears to be a perfect recipe? Would love any tips. Thank you

[@lowcarbrecipeideas]

Unfortunately, only psyllium husk works the best as replacement for gluten. I have tried other alternatives but they just don't work the same. Have you ordering online via Amazon?

[@PacoBear]

Thank you. Yes, I can order online, but it sometimes takes 2 to 3 weeks to arrive, and I'm hungry now after reading this recipe!!! Thanks again. @@lowcarbrecipeideas

[@user-wb6th9oo9e]

Can you share how you grind your golden flax seed? What appliance do you use and for how long? Is there any way to know when it’s appropriately ground?

[@lowcarbrecipeideas]

Please check out this video where the process of grinding the flaxseed is shown; kzbin.info/www/bejne/fJ7Lfnt5jpuoaZY

[@albertc879]

Elsie, thank you so much for showing us a very easy low-carb bread recipe. I just tried it following very closely ur video and your written doc. and after reading big part of the readers feedbacks. I used a 5x9 pan, 5 egg white, 1 tsp of Psyllium Powder, Bod’s Red Mill Golden Flexseed Meal (I grinded them even finer per your instruction), both from Amazon. The result was ok. The crust was pretty good but the inside was on the wet side. The bread did not collapse after cooling down for 15 mins. Here is my observation that I think your viewers might have glanced over if they had a failure. 1. You reside in Malaysia and the ingredients from different sources make a difference. 2. Some viewers may get confused with Psyllium Powder (from Amazon in my case and turns purple color) and Psyllium husk (pre-grinded). They have to use different measurements for them and grinded the Psyllium husk (if not powder like mine from Amazon). 3. Used Golden Flexseed Meal out of the bag without grinding to even finer powder. In my case of wet inside, I am going to make another loaf later but I will use 2 tsp of Psyllium Powder to see if it fixes the wet inside issue. Will keep you posted. Feel free to share here if you encounter issues and I hope we can learn from each other.

[@lowcarbrecipeideas]

Hi Albert, thanks so much for your feedback! Really appreciate it. I am puzzled on what is the cause of the problem here. On one hand, I have many people who made it successfully even in the UK as they tag me pictures at instagram or comment here while there are quite a number who commented here that they experienced the bread collapses after baking, very wet inside or did not rise. A possible cause of bread collapsing is using double acting baking powder at the same amount. In Malaysia, we commonly use single acting baking powder hence doubling the amount will cause the bread to rise rapidly then collapse later and inside is uncooked. As you said correctly, it's important to use the psyllium husks correctly so that's why I kept harping on it and attached the link to my other video on Psyllium Husk Vs Powder which I encouraged people to watch so that they have better success. On bread not rising and very wet inside, I suspect that it could be due to the difference in flaxseeds. I found that grinding it to finer texture yields a good result. Then later I found that people are using pre ground golden flaxseeds flour and did not turn out well. This is not available in my home country but a friend sent me a packet from Singapore so I tried it and it works too. The only thing I have not tried is golden flaxseed meal so am not sure whether it will make a difference but since you have tried it without problem then I think it will work too. I will get a packet of Bob's Red Mill golden flaxseed meal to try it just to compare the results. Again thanks for your feedback and while I am still scratching my head but I hope we can find a solution 🙏

[@albertc879]

@@lowcarbrecipeideas Hello Elsie, sorry for the late reply. I think I might have found what caused the wet interior. I used expired baking powder by checking the date on the packaging and also tested with hot water, no bubbles whatsoever. I will redo a loaf with everything remains the same except for fresh baking powder. I will post my finding in general comment area. Will keep you posted on my results 🤞 Thanks!

[@albertc879]

@@lowcarbrecipeideas Also I found Steve's YT very informative on low-carb and keto related recipes. I like his channel coz he also tests lots of food using blood glucose meter post meal. I am T2 so it's important to me. See link below and you can explore his stuff. kzbin.info/www/bejne/kHXRoZSDlL-Vq80

[@albertc879]

​@@lowcarbrecipeideas Hope all is well. I re-baked the bread using fresh baking powder (double acting). It rose much nicer than my 1st loaf but it deflated about 20% after cooling and the inside was still a bit wet. Few things that I think might have caused my problems: 1. In the states, most baking powder on the shelves are double acting, so according to your instruction, I used only 1.5 tsp. Is that ok? 2. I grinded Bob’s Red Mill Flaxseed Meals to finer. Could be an issue with that Brand? Did you try that brand? 3. Do you think I should use less than 1 cup of water? 4. I used the “Now” brand 1 tsp Psyllium Powder out of the bag without grinding. Should I add one more tsp next time when mixing dry ingredients. You mentioned “if dough is too wet...”. Not sure you meant too wet bf baking or after baking. Let me know what you think. I am going to try some of your other low-carb recipes. Thank you for sharing!

[@lowcarbrecipeideas]

@@albertc879 Hi Albert, yes it's correct to reduce the double acting baking powder by half (as I am using single acting) otherwise too much of it will make the bread rise rapidly then collapse and the inside uncooked. I have yet to try with flaxseed meal from Bob's Red Mill as it was out of stock from my regular grocer. Will try it once I get hold of it. Grinding the flax meal down makes the bread less dense. Yes try 1 tsp Psyllium Powder but if you find the dough is too soft and wet then add a little more gradually. Generally, keto bread is slightly wet and sticky inside due to the psyllium husks but once toasted they are dry and crispy. But with the addition of so much of flaxseeds (with almost the same characteristics), the bread will be slightly more wet and sticky. However if the bread is very wet inside then something is wrong. I still can't figure out what is the problem especially if you weigh the ingredients, use the psyllium husk and ground flaxseeds correctly. Perhaps you can try reducing the amount of water and please let me know whether it works thanks

[@ezynailsbyrachaellee8952]

I made this for the first time before reading the update, so I did end up with a dense undercooked bread but the flavour was still great and toasted with butter my hubby still ate 4 slices lol. Mine did not rise as much either so small slices but not wasted. I will try again. Here’s where I think I went wrong, used store bought flax meal so it was very fine (I’ve been storing in the fridge, not sure if it matters that it was cold) I also ran out of baking powder mid recipe 😂 so I was a few grams about 6 short of what the recipe required so I added the extra egg white (6th) to see if that would help. It seemed very dry and dense dough not like the video. I also think I should have cooked it longer because the bottom was still a bit under cooked compared to the top. I added some hemp hearts to the mix so again not sure if I should have done that. I used psyllium powder but I may try 4gms next time also. Next time I make it I’m going to get my own seeds and grind them, and make sure I have enough baking powder before I start. Could anyone tell me if it matters that some ingredients are fridge temp or does that not matter?

[@lowcarbrecipeideas]

It's fine that not all the ingredients are at room temperature. The hemp seeds may make it denser and also try not to add too much pre ground psyllium powder as it will make the bread denser, wetter, and stickier. It does take a bit of practice as keto bread is quite complicated. Thanks so much for your feedback 😊

[@restauracioncorporal5775]

Thank you for this video!!! I tried flaxseed for baking bread for the last year but needed something else! Im hoping is pysllium¡! I have my first bach at the oven!!!!

[@christinebrown7934]

I made it and it is delicious!!!! Thank you so much ❤️

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@amnaalbayati4653]

Thank you so much Your recipes always have easy way and great results ❤️❤️

[@lowcarbrecipeideas]

Thanks so much for your feedback ❤

[@LR-kj8ec]

This is real bread!! Best recipe on KZbin

[@lowcarbrecipeideas]

So glad to hear that! Thanks so much for your feedback ❤

[@christinebrown7934]

I MUST make this!!

[@Niki-81811]

Ohhhhh.....this looks just amazing. I will get golden flaxseed today & will definitely make it & will let u know 🥰 Thank you as always ♥️♥️

[@lowcarbrecipeideas]

FYI, this recipe is based on self ground golden flaxseed until a finer texture but not flour (see video on flaxseed bun to watch the grinding process). Some people have used flaxseed flour and it turned out very dense and hard as it is super concentrated so the ratio will be different. I have updated this information in the written recipe and at the pinned comment. Thanks 😊

[@Niki-81811]

@@lowcarbrecipeideas thank you dear. I always check the description box for details. I did have the pre ground one & I made it & it's perfect as always. I absolutely love it...omg. You are our QUEEN👸 of bread on KZbin...you're simply amazing💖

[@lowcarbrecipeideas]

@@Niki-81811 Wow.. that's awesome! So you used store bought flaxseed flour right? Did you use the same amount ?

[@Niki-81811]

@@lowcarbrecipeideasoh I'm so sorry,I just saw your msg😑. So I followed exactly what you posted. My flaxssed is already grounded but not flour texture. Just like grounded in a grinder. I didn't grind it further just to see. It turned out pretty good & I'm loving it. I used 6 egg whites.

[@lowcarbrecipeideas]

@@Niki-81811 Ahhh that's good ! Thanks so much for your info ❤

[@ketogenics2451]

nice alternative to bread👍

[@putnutskitchen9342]

For gluten free bread that actually looks like bread. Most look like unsweetened cake. I have a few great low carb bread recipes here on my channel, including rye and hot dog buns but I use wheat gluten and yeast in mine. I will have to try this one. Thanks.

[@familycookingchannel7122]

This looks so delicious 👍👍

[@MG63]

Great recipe. Thank you. Regards.

[@rosacouto4156]

Thank you loved ,and God bless you 🙏🎄👼😋😋

[@deesam695]

This looks so good. I hope I can make it work this time!

[@Bryndezy]

I get a dense layer over the bottom 1cm of loaf. Generally not as soft or well risen. Any solutions?

[@valida1983]

Thank you soo much lovely bread 🍞

[@joegt123]

Questions. How long does it last before going bad? And how's it's absorbancy (for french toast)?

[@Uuriintuyaa]

I'm trying it right now, I'll let you know what's the result tomorrow 😁 excited and nervous at the same time 😅😖😬

[@claudialee1240]

Thank you so much for the recipe. I tried it today , the top has a big hollow and some part looks rubbery , I don't know how to solve this problem.

[@annemaina7988]

Great! A must try

[@nuhaalani2154]

Wow thanks 🙏 for every thing

[@linzadagangster]

I’ve tried three of the recipes back so far only yours has worked and it tastes great with cream cheese and blueberry jam Is it possible to add coconut flour to the recipe?

[@lowcarbrecipeideas]

Sorry, not for this recipe, but you can try my coconut flaxseed bread link here; kzbin.info/www/bejne/gWeyc3yBhcSpp6c

[@marnick068]

I tried making it twice. It came out pretty decent but in the center it retains moisture, no matter how long i bake it. Am I doing something wrong? i have to toast the slices first before I eat it and it's kind of a drag. any tips?

[@lilstella123]

Maybe you could try making the dough in a muffin tin to make lil muffin buns

[@MsNagy-gd3wn]

This happens with most keto breads, in my experience

[@mojsharhappy]

If you dont have any gluten issues, I would add maybe yeast and gluten? They would open up the bread, without adding to the net carb

[@ellyellehajimohamadsaidnod9164]

It happens to me most of the time too. I suppose it's the natural baking reaction to the innermost layer of the dough.

[@fasyaardeleah7633]

Thanks for the resepi I will try to make one day

[@ritadarias4518]

Interesantes recetas, por favor podrias subtitular en español? Sería de gran ayuda. Gracias.

[@SR-jx8yu]

This is just perfect. Thank you! Could you add our fiber to the ingredients?

[@nuryalvarenga5527]

Mmm, looks so,delicious 😋

[@AZ-iq1ep]

Can’t wait to try this ❤️

[@femchat]

amazing!!

[@duncanpage1556]

Excellent! great video

[@lowcarbrecipeideas]

Thank you 😊

[@ZIKKIESWORLD]

I was wondering why you didn’t add any sweetener I love the texture of the bread so soft and chewy

[@lowcarbrecipeideas]

This is a plain bread version that's why no sweetener is added

[@Maggiespinoza]

@lowcarbrecipeideas I have made this bread multiples times now, and still can’t get it right. I am following the instructions to the point. I am self graining the flaxseed , I am self graining the psyllium husk. I am using carton egg whites to the equivalent of 5 egg whites or 6. And either the bread come out to low / has not risen much or if I do it with 6 egg whites it looks wonderful with a very high rise, but after 5 minutes out of the oven it get completely deflate. 😔 I would like to know what I am doing wrong.? I really love this bread for my weekly lunch sandwiches, but I wish I was able to get that texture and rise that you get in your video recipe.

[@DarronThevarajah]

can you freeze this bread ...and still be good for toast?: I know it would be better fresh but I think i'd be continuously eating and baking ;)

[@lowcarbrecipeideas]

Yes you can freeze it, thaw then toast it.

[@chandra0102]

Your flaxseed keto bread looks just so good. Can I substitute egg white from breaking eggs with egg white (liquid) bought in a supermarket? Approximately how much egg white, in oz., grams, or tablespoons, there is in one large egg? Thanks.

[@lowcarbrecipeideas]

Yes you can. Please check the description box for details 🙏

[@breelarose8057]

Wow thanks for this recipe! I cannot wait to try. How long can it be stored for?

[@lowcarbrecipeideas]

The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to 3 months.

[@breelarose8057]

Thanks so much!@@lowcarbrecipeideas

[@QZahmis]

I want to try this tomorrow but are there any suggestions for high altitude baking? Thank you! ~ Love from Lakeside ~~ Phoebe

[@lowcarbrecipeideas]

Hi Phoebe, frankly I am not sure about high altitude baking so am unable to advise. Sorry about that 🙏

[@jiminhahn7878]

Thanks for your great recipe!!! It’s awesome! It is really simple, easy and tasty. I have used microwave but it worked well...not bad. I’m recently trying to make 100% syllium husk bread, but always have been failed. If you have any good recipe or idea about this, please share it, too.😸💖

[@lowcarbrecipeideas]

Thanks for your feedback ! Just to clarify, did you use your microwave to bake this bread ?

[@jiminhahn7878]

@@lowcarbrecipeideas yes. I reduced the mesurment. The texture absolutely would not perfect as yours. But it only takes about 3 minute?

[@lowcarbrecipeideas]

@@jiminhahn7878 That's interesting thanks for the info 😊

[@donnaramoutar3662]

@@lowcarbrecipeideas hi if I can't get the psyllium husk ,wat can I replace it with plz to get same results thank you

[@lowcarbrecipeideas]

@@donnaramoutar3662 Unfortunately nothing come close to psyllium husk not even xanthan gum or ground chia seeds

[@BrassPeace]

I'm trying it!

[@MariaReyes-rl3df]

It looks so great, will see .....

[@colmflaherty3963]

That looks really good thanks. The last one looked a bit too soft.